Beef Stew, Burgundy Style
- 1/2 pound diced salt pork
- 12 small onions, peeled
- 2 pounds lean beef, cut in 1 inch squares
- 1 pint dry red wine
Fry salt pork and onions. When brown, extract from pan. Fry diced beef in same fat, and when brown delicately sprinkle with a little flour; season with pepper and salt. Add red wine and enough water to cover meat. Cook in slow oven and when meat is half done, lay the onions and salt pork over it. When serving, delicately sprinkle with chopped parsley.
Submitted by May 28, 2009
15 min
30 min
45 min